Jalapeño-Lime Cauliflower Rice from Coconuts and Kettlebells

During the summer, we crave meals that are light but still flavorful. This recipe for Jalapeño-Lime Cauliflower Rice is tasty and is perfect for the base of a healthy “rice” bowl, or as a delicious side to a meal. We have this recipe on repeat!

Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper is a step-by-step food and fitness plan for women that teaches them how to improve their health by changing the quality—not the quantity—of the food they eat.

When you follow the plan in this book, you’ll eat at least 2,000 calories a day thanks to a delicious selection of dishes that are all gluten-free, grain-free, and paleo. Recipes range from Shrimp and Cabbage Stir Fry, to Mango Jalapeño Salsa, and more. Noelle and Stefani identify the Big Four foods—grains, dairy, vegetable oils, and refined sugar—that cause the most health problems among women. While many diets require you to eliminate these foods entirely, Coconuts and Kettlebells provides an easy-to-follow step-by-step program to test these foods and determine which you need to cut back on—and which you don’t—to feel better.

Coconuts and Kettlebells is on sale August 7th. Pre-order a copy from your favorite retailer now. Also, if you submit your pre-order receipt, you’ll get access to some amazing bonuses, including an extra chapter, five bonus workouts, an audio recording, and discounts to some of Noelle and Stefani’s favorite brands. Find out more here.

Jalapeño-Lime Cauliflower Rice

EGG-FREE, NUT-FREE, VEGETARIAN

Makes 4 servings
Prep time: 15 minutes
Cooking time: about 10 minutes

Cauliflower rice has a light and fluffy texture that serves as the perfect companion to a variety of dishes. Lightly sautéing the cauliflower brings out a slightly nutty flavor, which pairs beautifully with jalapeño and lime.

1 large head cauliflower, cut into small florets

2 tablespoons coconut oil or ghee

1 jalapeño, seeded and finely chopped

1 garlic clove, minced a teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Juice of a lime

3 tablespoons minced fresh cilantro

1. Working in two or three batches, pulse the cauliflower in a large food processor until broken down into small pieces resembling grains of rice.
2. In a large skillet, melt the coconut oil over medium heat. Add the jalapeño and garlic and cook, stirring often, until tender, 3 to 4 minutes.
3. Add the riced cauliflower, salt, and pepper and cook until the cauliflower is just cooked through, 5 to 7 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Serve warm.

Noelle’s tip: For even chopping, fill the food processor only about half full of cauliflower for each batch.
Prep ahead: Rice the cauliflower ahead of time and store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to a month.